Cauliflower Polenta with Japanese Mushrooms

Lighten up your polenta with cauliflower! This cauliflower polenta is made with cauliflower rice and topped with sautéed shiitake and maritake mushrooms.

Cauliflower Polenta:
1 head of cauliflower (should yield about 1 pound of florets, see note)
1 1/2 tablespoons olive oil
4 cloves garlic, minced
1 cup (140g) fine grind cornmeal
4 cups (950ml) vegetable broth
1 teaspoon dried thyme
1/2 teaspoon porcini mushroom powder** (optional, see note)
2 tablespoons unsalted butter
1/2 cup (55g) shredded white cheddar cheese
1/2 teaspoon salt

Sautéed Mushrooms:
1 tablespoon olive oil
4 ounces (115g) shiitake mushrooms, rinsed and sliced
4 ounces (115g) maitake mushrooms, rinsed and sliced
salt

View the full recipe at Healthy Nibbles & Bits →